Pumpkin Cheeseball

Pumpkin Cheeseball

  • 1 packet Bacon & Cheddar Chesseball Mix (dry)
  • 8 oz. cream cheese, softened
  • 8 oz. sour cream
  • 8 oz. soft cheddar cheese spread**  or 8 oz. shredded cheddar cheese
  • 1 cup shredded cheese
  • bell pepper stem 
  • plastic wrap
  • 3-4 rubber bands 


Blend cream cheese, sour cream, and cheese spread. Add an entire packet of Bacon & Cheddar Cheeseball Mix. Shape mixture into a ball place onto a piece of plastic wrap and wrap ball use a second piece to double wrap. Wrap 3-4 rubber bands around your cheeseball and chill overnight or a minimum of 4 hours. Press shredded cheese onto cheeseball and press pepper stem into the top of the cheeseball. Serve with crackers, pretzels, vegetables, or potato chips.

*You may use low-fat or nonfat products with this mix,
although results may vary.*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.**Soft cheddar cheese spread is sold in 8-oz. or 16-oz. tubs in dairy section. Brand names you might look for are: Kraft KrackerBarrel®,KauKauna® 

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